DIRECTIONS:
1. In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
2. Add the Opa’s Smoked Chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
3. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.